Steward at Sun International

Job Purpose

• Responsible for ensuring the kitchen areas are clean, maintained and organised at all times according to Sun International’s operational excellence standards and procedural compliance.

Key Performance Areas

• Ensure all food and beverage equipment is clean and in good working order.
• Check all chemical levels and inventory for cleaning
• Set up stations and ensure crockery and hollowware are stored correctly Record any breakage.
• Complete day-end dishwasher maintenance.
• Clean all soiled equipment items.
• Dispose of all broken items in the proper area.
• Remove trash and waste
• Clean, sanitize and close workstations.
• Understand and conduct all tasks in line with F&B standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets 
• Use and store operating equipment in line with specifications and safety regulations
• Resolve or report on any anomalies to the required standards
• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary
• Knowledge of standardised work routines and methods, general facts and information
• Use of simple equipment, machines and materials
• Skills acquired through on-the-job training
• Planning is generally on a short-term and within regular activity cycles. 
• Communicates, co-ordinates and interacts with others in the value chain either requesting or providing information
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.
• Thinking is within detailed standard practices and supervision is available when dealing with challenges 
• Considers all the facts, options and possible outcomes prior to making decisions
• Makes a decision based on discriminating choices
• Takes ownership of special requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Provides a support service to the kitchen 
• Refers problems falling outside parameters to the team leader/manager for resolution

Job Requirements

Education                                  

• Grade 12 preferred or Grade 10 (with minimum of 2 years relevant experience as a steward)                                                                                                              

Experience                                                                                                                                                                                                                                                                              

• Exposure to kitchen environment and facilities is an advantage Exposure to kitchen environment and facilities is an advantage 
• Work conditions and special requirements Ability to work shifts that meet operational requirements 
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements 

Skills and Knowledge

Behavioural:  

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical:

• OE usage and storage
• Cleaning Techniques
• Chemical Knowledge
• Verbal Communication skills
• Basic Computer Skills